Black & Blue Grilled Flat Iron Steak
Grilled Flat Iron Steak is cut from the Chuck (shoulder) area of the cow and are perfect for fast grilling over hot coals. They’re an inexpensive cut which is great for the budget, but these steaks can be tough if you over cook them.
You want to take flat irons to the rare to medium rare temperature range and get them off the heat. Prepared this way they are tender and juicy!
First I use a marinade to impart some flavor into the grilled flat iron steak. Balsamic Vinegar enhances the flavor of beef and I’m pairing it with a little soy sauce, garlic, shallot and a little brown sugar to balance it out.
Flat Iron Steak Balsamic Marinade:
- ¼ cup Balsamic Vinegar
- ¼ cup Soy Sauce
- ¼ cup Olive Oil
- 2 Tablespoons Shallot finely chopped
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Garlic minced
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Combine the balsamic vinegar, soy sauce, brown sugar, shallot, garlic, red pepper, salt, and pepper in a small bowl. Whisk in the Olive Oil and use as a marinade for beef.
The steak needs to marinate for 4 hours, just drop it into a ziplock bag and pour the marinade over. Squeeze the air out and place the bag in the refrigerator.
Today I’m firing up my Kong Grill to sear this steak. The cook is fast and you need a hot bed of coals. Of course you can use any grill you want but I do recommend a set of GrillGrates (check these GrillGates out here >>) because they help regulate the high temperature and reduce flare-ups (plus they give steaks a professional look).
Take the flat iron out of the marinade and let it come up to room temperature for about 15 minutes. Once the grill gets up to 400⁰, it’s time to cook. Place the flat iron on the grill grates and set a timer for 3 minutes. When it goes off, turn the steak 45⁰ (don’t flip). Give it another 3 minutes then flip to opposite side and repeat.
The target internal temperature for me is 125⁰; it will be a perfect medium rare at this temp. The total cook time is about 12 minutes and I use my Thermapen to verify the internal temp.
All it needs now is a short rest 5-10 minutes will do the trick. At this point I also top it with a compound butter. I mix crumbled blue cheese with softened butter to create a delicious topping for this flat iron.
Creamy Blue Cheese Butter:
- 1 stick Butter softened
- 2oz Blue Cheese crumbles
- 1 Tablespoon Shallot finely chopped
- ½ Tablespoon Garlic minced
- 1 teaspoon Killer Hogs Steak Rub
In a small bowl combine butter, blue cheese, shallot, garlic, and steak seasoning. Mix until smooth and use as topping for steaks. Can be stored covered in refrigerator for 1 week.
When serving the flat iron, be sure to slice across the grain. Serve it along with grilled vegetables or your favorite potato and enjoy!